My first Weber Smokey Mountian session (part 1)

Things started out easy enough. Simple three page newspaper roll into the bottom of the chimney. Lit well and took a good 20 minutes to ash over. It seemed like a long time but it did give me the chance to take care of some other things. I honestly believe that this early in the process – Nicole had her doubts. I imagine she suspected the very real possibility of having to save dinner by whiping out a quick dinner after I mess this up and the chicken is ruined. Not that I blame her. Sometimes, trying new things doesn’t always turn out exactly how I plan it. But not this day… this day would be different.

Of course, since I was outside – Camden was there to supervise the work. He gave his input when he felt it added value. That was usually consisting of Camden rubbing up against me and just standing there waiting to be lavished with attention. As long as he gets it – he stays happy.  But when he wasn’t being a bottomless pit of need… I did manage to fill the WSM charcoal ring not quite half way full. From there, I layered three large chunks of Hickory. On top of another layer of Royal Oak lump was three Mesquite chunks – debarked as advised.

The fire is going well. The water pan goes in – takes 8 quarts of water to fill to just one inch from the top. The chicken goes on as well as a pair of bratwursts just for an experiment. So far the setup and initial work has been extremely easy. Just layered the hot coals on top of the lump/chunk layers within the ring.

The chicken recipe was simple. Nothing fancy for a first time cook. I just wanted something that would have a pure clean Chicken taste. Ten minutes into the cook and the temp is a steady 248° with the slightest bit of white smoke puffing up from under the WSM lid.

While we waited the initial 90 minutes, the Commander decided she wanted a nice fire or her own. At 40 minutes left in the cook – The temperature is still pegged at 248° but did flutter a bit up to cover up the 250° mark. Cruise control now. Just a matter of waiting. I passed the time by worrying like a little mother hen.

Camden wonders if I should check the temp again.

who is that hiding behind the 'zine?

No one knows who the Commander is? Do you?

like that? try these...

• 22 April 2009 -- My first Weber Smokey Mountian session (part 2)
• 20 April 2009 -- Simple Smoked Chicken Mojo Criollo
• 14 June 2009 -- I like big butts and I cannot lie…
• 15 June 2010 -- Carolina Coleslaw
• 21 May 2010 -- Porkapolloza II: High on the Hog announced
• 14 March 2010 -- Smoked BBQ Potatoes
• 14 March 2010 -- The 2010 BBQ Season begins.